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This delicious Sweet Potato Noodle Stir Fry is made with spiralized sweet potatoes smothered in a creamy Thai-style peanut lime sauce. Top it with some Thai marinated chicken or go vegan and top it with some crispy tofu. Either way, it is a healthy and total dinner recipe that is super easy to make.
I thought that this weekend we all deserve a giant bowl of feel good noodles. Only by noodles I mean this sweet potato noodle stir fry that's smothered in the tastiest peanut lime sauce. Not going to lie, it's amazeballs.
The sweet potato noodles and the Thai-inspired sauce are made for each other. The stir fry is dotted with some red peppers, purple cabbage, and green (as it always is) cilantro. It's pretty, colorful, and delicious.
It's also a super adaptable recipe that can be made to suit almost any diet. Paleo? No problem, I've got an easy sub for you. Vegan? Awesome, top this stir fry with some crispy tofu. Gluten-free? Use some GF soy sauce and you're good to go. You'll love this Sweet Potato Noodle Stir Fry Recipe!
Make this sweet potato noodle stir fry suit your diet:
♡ Are you vegan? Use the tofu option and either skip the fish sauce or replace it with a little Marmite. So easy!
♡ Do you follow a paleo diet? Peanuts aren't paleo, but almonds are. Use almond butter instead of peanut butter and swap some cocoa aminos for the soy you can dive right in!
♡ Do you have to steer clear of gluten? No prob at all! Just make sure you're using a gluten-free soy sauce like Tamari and you'll be good to go.
That's it, my friends. We're keeping this short and sweet today so we can all get to enjoying our Fridays and diving into this sweet potato noodle stir fry. Yum yum!
If you make this Sweet Potato Noodle Stir Fry with Thai Peanut Lime Sauce make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 tablespoon EACH soy sauce, Thai red curry paste, and cooking oil
- Juice from ½ lime
Sweet Potato Noodle Stir Fry
- 4 boneless skinless chicken thighs (can sub 1 package firm tofu, cut into cubes)
- 1 tablespoon cooking oil
- 2 red bell pepper (sliced)
- 2 cups shredded red cabbage
- 2 medium sweet potatoes (about 1 lb. total, peeled and spiralized)
- ½ cup each: cilantro and Thai basil
- ⅔ cup water
- ⅓ cup peanut butter
- 2 tablespoons EACH: rice vinegar and soy sauce (gluten-free if needed, sub coco aminos for paleo)
- 1 tablespoon honey (sub maple syrup for vegan)
- 1 teaspoon EACH: sriracha and fish sauce (omit for vegan)
- 2 cloves garlic
- 1 inch piece ginger
- Juice from 1 lime
- A small handful of cilantro
- Whisk the marinade ingredients in a small baking dish. Add the chicken (or tofu) and mix it around so that it is coated in the marinade. Let the chicken marinate for 30 minutes on your counter or up to 8 hours in your fridge.1 tablespoon EACH soy sauce, Thai red curry paste, and cooking oil, Juice from ½ lime, 4 boneless skinless chicken thighs
- Preheat your oven to 400 degrees Fahrenheit. Place the baking dish with the chicken (or tofu) into the oven and let it cook for 15 minutes. If you'd like extra color on the chicken, broil it for 5 minutes.
- While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and cilantro and whisk all the ingredients in a bowl. The sauce will be runny.⅔ cup water, ⅓ cup peanut butter, 2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon honey, 1 teaspoon EACH: sriracha and fish sauce, 2 cloves garlic, 1 inch piece ginger, Juice from 1 lime, A small handful of cilantro
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3 minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not so much that you feel you're eating raw potatoes.1 tablespoon cooking oil, 2 red bell pepper, 2 cups shredded red cabbage, 2 medium sweet potatoes
- Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will quickly thicken in the heat. Serve with the chicken or tofu placed on top.½ cup each: cilantro and Thai basil
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.